Schezwan Style Chinese Veg Samosa Recipe - Roz Ka Khana with Figaro Olive Oil

Step 1: To begin making the Szechuan Style Chinese Samosa recipe, first prep all the ingredients and keep them ready

Step 2: We will make the dough first and then fill them and proceed to deep fry the Chinese veg samosa in pure olive oil

Step 3: To begin making the dough for the samosa crust, combine all the ingredients for the dough in a large mixing bowl

Step 4: Rub the olive oil into the flour till you see coarse crumbs

Step 5: Add  little water at a time and knead to make a firm and yet smooth dough

Step 6: Cover the dough and keep it aside to rest while we prepare the Chinese filling

Step 7: For the stuffing, heat olive oil in a wok or a heavy bottomed pan

Step 8: Add the ginger, garlic, green chilies and spring onions and stir fry for a few seconds until you can smell the aromas coming through

Step 9: Add the carrots, beans, capsicum and cabbage and stir fry on high heat until it is cooked through

Step 10: The vegetables will be cooked yet firm

Step 11: Once done, add the cooked noodles, that are roughly chopped, the chili sauce, salt and pepper

Step 12: Stir together until the filling is combined with all the ingredients

Step 13: Check the taste and adjust the salt and chili

Step 14: Turn off the heat and keep the filling aside to cool

Step 15: Preheat the oil for deep frying the samosaDivide the samosa dough into 12 equal portions

Step 16: Dust it in a little flour and roll into a small square

Step 17: Place a small portion of the Chinese filling into the rolled out dough

Step 18: At this stage you can fold it like a wonton by bringing the edges together

Step 19: Seal the edges by pinching them well, so it gives a shape and stands out

Step 20: Proceed the same way to make similar Szechuan Style Chinese Samosas

Step 21: Place the Chinese Samosas in oil and deep fry them until crisp and golden brown

Step 22: Once done, remove the Szechuan Style Chinese Samosas from the oven and serve

Step 23: Serve the Veg Chinese Samosa along with a Schezwan sauce as an appetizer or a evening tea time snack for parties